February 3rd is National Carrot Cake Day! So who was the genius behind this cake that turned carrots into more than just quick snacks with ranch dressing? Food historians believed our version of this delicious slice of heaven originated from a popular treat known as carrot pudding in Europe around the medieval times. The first carrot is said to have originated from Afghanistan and actually comes in a variety of shapes, sizes, and colors. Carrots are root vegetables of the Umbelliferae family which puts them in a similar category of celery, dill, and parsley. During the first and second world wars, carrots were used to add moisture and sweetness to cakes. And the end of World War II an American enterprising businessman named George Page was said to have a large amount of canned carrots and advised his team of bakers to make use of the large supply and the carrot cake was born, supposing. In 1970, carrot cake was considered a ‘healthy alternative’ to traditional cakes because of the carrots, nuts, raisins, brown sugar, and whole meal flour but the sweet savory cream cheese icing put an end to that theory. Hop to your kitchen and celebrate this day with a nice slice of this rich, moist, cake with carrots shreds, sweet raisins, and savory walnuts, topped with creamy cream cheese icing! Umm umm, history never tasted so good! Enjoy some of these savory recipes:

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Ceceilia served in the military as a food service specialist and attended culinary school while being stationed at Fort Stewart in Hinesville, GA. She holds an Bachelors of Science degree in Business Administration from Kaplan University.

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